Caprese Salad

Monday, July 11, 2011

With summer in full swing, one craves colder dishes. Fresh mozzarella is a great ingredient when it's too hot for anything heavier than a salad. Or it can serve as a nourishing appetizer followed by a meatless entré. Below is our take on the Insalata Caprese (or salad in the Capri style, allegedly called so for having originated on the Capri island). Typically it is made with just fresh mozzarella, tomato slices and basil leaves. But we're always looking for that extra bite, and so we've added thin red onion slices, which we find complement the other ingredients.

We love this salad with a drizzle of extra virgin olive oil and balsamic vinegar, however it can be served with just a sprinkle of sea salt to better savor the fresh mozzarella flavor.


Caprese Salad
Serves 4

You will need:
1 medium vine-ripened tomato, thinly sliced
1/2 lb fresh mozzarella, thinly sliced
1 medium red onion, thinly sliced into circles
6 or 7 leaves of fresh basil
A sprinkle of sea salt
1 tbsp balsamic vinegar
1 tsp extra virgin olive oil

Place onion, tomato, mozzarella and basil, around a serving plate in overlapping layers to form a circle, tucking the last piece behind the first. Sprinkle with sea salt. Mix together balsamic vinegar and olive oil and drizzle over the salad. Serve chilled.


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